Homemade Strawberry Bread – Simple, Moist, and Delicious
Homemade strawberry bread is one of those treats that never goes out of style. Moist and tender with bits of juicy berries in every slice, it makes an easy breakfast, a delicious brunch centerpiece, or a simple dessert any time of year. Whether you’re baking with peak-season berries or frozen fruit from your freezer stash, this loaf delivers fresh strawberry flavor in every bite.
This recipe comes from Eat & Explore North Carolina: Cookbook & Travel Guide by Christy Campbell, a collection of regional dishes that celebrate the flavors of the Carolinas. It’s a dependable recipe that has earned a permanent place in my kitchen.
Why You’ll Love This Strawberry Bread
- Versatile treat. Enjoy it as breakfast, snack, or dessert, with or without a pat of butter or cream cheese.
- Year-round appeal. Works with fresh or frozen strawberries, so you can bake it in summer or the middle of winter.
- Simple ingredients. Pantry staples come together in minutes—no mixer required.
Ingredients
For this sweet bread recipe, you need the following ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- 1 ½ cups vegetable oil
- 2 ½ cups fresh strawberries
- cinnamon sugar for dusting on top
How To Make Strawberry Bread
- Before you get started, chop fresh, juicy strawberries very finely. If you don’t have fresh strawberries, you can use frozen strawberries that have been thawed.
- Preheat your oven to 350°F. Grease and flour two 9-inch loaf pans. (I like to spray non-stick cooking spray on the sides and bottom of the pans.)
- In a large bowl, whisk together flour, sugar, soda, salt, and cinnamon. In a medium bowl, stir together the eggs, vegetable oil, and strawberries.
- Make a well in the center of the dry ingredients. Add the strawberry mixture to the flour mixture and stir until smooth. Spoon into prepared loaf pans. Bake for 1 hour.
- Once the bread is done baking, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes. Once that time is up, remove it from the pan and let it cool completely on a rack.
Got strawberries? We’ve got plenty of ways to put them to delicious use. Treat yourself to a creamy Strawberry Cream Cheese Pudding Pie that’s as easy as it is elegant, bake a batch of Homemade Strawberry Muffins for breakfast on the go, or celebrate with a Strawberry Cake that’s beautifully dense yet melt-in-your-mouth moist, delivering full strawberry flavor in every bite.
Strawberry Bread
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- 1 ½ cups oil
- 2 ½ cups fresh strawberries chopped very fine (or use frozen, sliced strawberries)
Instructions
- Combine flour, sugar, soda, salt, and cinnamon in a large bowl.
- In a separate bowl, stir together remaining ingredients.
- Make a well in center of the dry ingredients. Add wet ingredients and stir until smooth. Spoon into 2 greased and floured 9-inch loaf pans.
- Bake at 350 degrees for 1 hour.
Nutrition
Helpful Tips & Variations
- Frozen strawberries: Thaw and drain well, then chop finely.
- Sweetness: For a lighter loaf, reduce sugar slightly or use a mix of white and brown sugar.
- Add-ins: Fold in a handful of chopped nuts or white chocolate chips for extra texture.
- Storage: Wrap cooled loaves in plastic wrap or store in an airtight container for 3–4 days at room temperature. For longer storage, freeze slices in freezer bags for up to 3 months.
My Personal Tip
One thing I like to do when I make Strawberry Bread is to sprinkle my loaf pans with a cinnamon-sugar mixture after the pans have been greased. I also like to sprinkle the mixture on top of the batter before I put the loaves in the oven to bake. It adds a little extra sweetness and is the perfect finishing touch.
FAQs
Yes, you can use frozen strawberries for this recipe. Just make sure to thaw them and chop them very finely before adding them to the batter.
Yes, you can make this recipe in a different-sized pan. Just keep in mind that the baking time may need to be adjusted depending on the size of the pan. For example, if you use an 8-inch loaf pan, you may need to reduce the baking time by about 10 minutes.
About Eat & Explore North Carolina
Eat & Explore North Carolina (Great American Publishers, 2016) combines beloved Southern recipes with fun, bite-size travel facts from across the Tar Heel State. As you flip through its pages, you’ll learn gems like where Mt. Olive Pickles are made while gathering fresh kitchen inspiration.
The cookbook is organized into easy-to-browse chapters – Beverages & Appetizers, Bread & Breakfast, Soups & Salads, Vegetables & Sides, Meat & Seafood, Desserts & Sweets, plus handy indexes of recipes and destinations. Tempting highlights include Southwest Banana Pepper Dip, Fried Green Olives, Chocolate Pecan Pie, Fresh Apple Cake, Hoisin-Glazed Short Ribs, and Sorghum-Glazed Carrots.
Along the way, you’ll also discover North Carolina festivals and events such as Tour De Food, the Poultry Jubilee, and the Cotton Festival.
Perfect for anyone who loves classic Southern cooking, cheers for the Tar Heels, or plans to visit North Carolina, this book makes a thoughtful gift. Find it at local bookstores, Great American Publishers, and at Amazon.com.
Bake a loaf today and taste how easy homemade strawberry bread can be. Snap a photo and tag @SouthernKissed on Instagram or leave a 5-star rating and comment below—I’d love to hear how your loaf turns out and how you served it!
do you use self-rising flour or all-purpose flour
All-purpose flour. The leavening agent (the stuff that makes it rise) in the recipe is baking soda.
Super easy and delicious